• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Plant-Based Cooking
  • Start Here
    • Introduction
    • What is a Plant-Based Diet?
    • Freebies
    • 12 Tips for Starting
    • Got Questions?
    • Meal Planning Myths
    • Nutrition Needs
    • Plant-Based Myths
    • Stock Your Pantry
    • Tools, Tips and Freebies
    • Uncommon Ingredients
    • What to Expect
    • Why Eat Plants?
  • Recipes
    • 12 Most Popular
    • Appetizers
    • Beverages
    • Breakfast
    • Desserts
    • Gluten-Free
    • Holiday Recipes
    • Main Dishes
    • Plantricious
    • Recipe Roundups
    • Salads & Dressings
    • Sandwiches
    • Sauces & Condiments
    • Side Dishes
    • Snacks
    • Soups & Stews
  • Articles
    • All Articles
    • Cooking Tips
    • Food Facts
    • Getting Started
    • Interviews
    • Meal Planning
    • Nutrition
    • Reader Questions
    • Staying Motivated
    • Success Stories
  • Resources
    • Complete List
    • Freebies
    • Freebie Login
  • Shop
    • Books
    • Cookbooks/Recipes
    • Kitchen Essentials
    • Meal Delivery
    • Pantry Essentials
  • About
    • About PB Cooking
    • About Diane
    • Coffee Klatch
    • Diane’s Health Journey
    • Subscribe
    • Contact
  • Cookbook
Home » Vegan Green Bean Casserole

Vegan Green Bean Casserole

February 22, 2018 By Diane Smith 3 Comments

Disclosure: This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
Pin
Share
Yum
Tweet
Vegan Green Bean Casserole

This Green Bean Casserole is a healthier, dairy-free version, and as creamy and comforting as the original. I love serving this ultimate comforting dish during Thanksgiving, Christmas and for winter gatherings.

Sauteing the garlic and onions alone creates a pleasant aroma of warmth in your home, and makes you feel just so cozy! You’ll definately want to add this green bean casserole vegan dish to your plant-based holiday menu!

Green Bean Casserole

The luscious creamy sauce in this non dairy green bean casserole  is what makes this dish so wonderful. It’s low fat and dairy-free using almond milk, vegetable broth, and herbs.

This green bean vegan recipe uses hearty, meaty portobello mushrooms with beautiful earthy layers of flavor. Add a little cornstarch to turn it into a thicker sauce.

Once the string beans are steamed, we coat them with this delicious sauce, top them with lightly oiled panko breadcrumbs and sliced almonds. Also, instead of those fried onions they sell at the store, we use caramelized shallots for the ultimate, healthier crispy top of this easy vegan green bean casserole.

This is a great addition to your plant based Thanksgiving dinner. Head over to my recipe roundup for more Thanksgiving dishes: Plant-Based Dishes For Thanksgiving.

Green Bean Casserole

Serve this vegan green bean recipe hot so it’s nice and bubbly. You have so many textures and layers of flavors. I love serving these with Mashed Cauliflower, Cranberry apple sauce, and some Roasted Butternut Squash.

I call this a delicious, warming meal that will nourish your body and soul, leaving you satisfied without the guilt or heaviness when finished with a comforting winter/holiday meal. Plant based soul food recipes like this vegan string bean recipe stick to your ribs, leaving you full and delightfully so.

Pair this casserole alongside a plant-based main dish:

  • Baked Tofu
  • Baked Vegan Macaroni and Cheese
  • Cheezy Veggie Divan
  • Crustless Broccoli Sun-Dried Tomato Quiche
  • Mushroom Stroganoff
Green Bean Casserole

Heart Healthy Green Bean Casserole

Green beans offer a whopping dose of vitamins like A, C, K, B6, and folic acid, a high dose of fiber, and minerals like calcium, silicon, iron, manganese, potassium, and copper.

Mushrooms are so great to add to your diet, as they are known to boost the immune system and ward your body from cancer and other diseases.

Garlic, shallots and thyme are immune boosters, offering antibacterial properties, which makes this dish so great for winter.

Vegan Green Bean Casserole

Top them with the crunchy almonds for some heart-healthy protein rich crunch. You have yourself a beautiful, health supporting, comforting dish that will please your entire family/dinner party.

I’d love to hear your feedback in the comments below for this Vegan Green Bean Casserole Recipe! If you have a photo, post it on Instagram, tag me using the hashtag #plantbasedcooking in your caption, and I won’t miss it!


This recipe is Certified Plantricious because it meets the following guidelines.

"Cooking with Certified Plantricious Guidelines" seal

The Trusted Seal for
Plant-Based Nutrition

  • Must be whole food plant-based, contains no animal products
  • May be minimally processed
  • No added oil
  • No added sugars
  • No artificial additives or preservatives
  • Sodium (mg) to Calories ratio, 1 ≤ 1
  • Total Fiber to Calories, 2g ≥ 100 calories

 

Green Bean Casserole
Print Recipe
3.96 from 25 votes

Vegan Green Bean Casserole

This Green Bean Casserole is a healthier, dairy-free version, and as creamy and comforting as the original. 
Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Servings: 6 people

Equipment

  • Cutting board
  • Knife
  • Measuring Cups and Spoons
  • Large Skillet
  • Steamer Basket
  • Ceramic Bakeware
  • Whisk

Ingredients

  • 1 large onion sliced
  • 3 cloves garlic minced
  • 1 lb green beans trimmed and cut in half if large
  • 1/3 cup sliced almonds
  • 1/2 cup whole wheat breadcrumbs (Make your own if you can't find these. See the Notes below)

Mushroom Sauce

  • 4 cup mushrooms cleaned and chopped
  • 1 tsp fresh thyme
  • 1/4 cup whole wheat flour
  • 1/4 cup water or low sodium vegetable broth
  • 1 cup unsweetened non-dairy milk
  • 1 cup low-sodium vegetable broth (or 1 cup homemade)
  • 1/2 Tbl low-sodium tamari
  • 1/8 tsp ground nutmeg
  • sea salt and pepper to taste
Prevent your screen from going dark

Instructions

  • Preheat over to 375°F
  • Add the onions and garlic, along with a little water, to a large pan and saute over medium heat until they start to caramelize, being careful not to burn them. When they have caramelized a little, remove them from the heat and set aside. Reserve the pan for cooking the mushrooms
  • Using a steamer, steam the green beans over 1" water until tender, about 5 minutes. Add the green beans to one half of the onion/garlic mixture in a large bowl.

Mushroom Sauce

  • Using the same pan as you cooked the onions in, saute the chopped mushrooms. They should give off enough water to keep them from sticking, but you can add more water if they stick.
  • Add the Tamari, thyme, salt & pepper and saute until lightly browned.
  • In a small jar or bowl, add the whole wheat flour and 1/4 cup water or vegetable broth. Whisk or cover and shake until well blended.
  • Add the non-dairy milk to the mushrooms along with the flour mixture and stir continuously. Add the vegetable broth, nutmeg, salt, and pepper and continue to stir until the sauce thickens. Check for flavor and add salt & pepper as needed.
  • Once the sauce has thickened, removed it from the heat.

Assembly

  • Place the green beans (mixed with the onions) in a 2-quart casserole dish. Pour the mushroom sauce over the green beans and spread it around to get into every nook and cranny.
  • Sprinkle the other half of the caramelized onions over the green bean/sauce mixture and top with the breadcrumbs.
  • Cover and bake for 20 minutes. Removed from the heat and sprinkle the sliced almonds over the top. Return to the oven and continue to cook for about another 10 minutes until the sauce is bubbly. Check to make sure the almonds aren't burning.

Notes

*Make your own whole wheat breadcrumbs
2 slices whole grain bread such as Ezekiel, lightly toasted or left out overnight then placed in a food processor and processed until fine crumbs form.
Preheat oven to 350°F.
Spread evenly onto a baking sheet and bake for about 12 minutes until lightly browned. Leave plain or season with 1/2 tsp Italian Seasonings.
 

Nutrition

Nutrition Facts
Vegan Green Bean Casserole
Amount per Serving
Calories
107
% Daily Value*
Fat
 
3.3
g
5
%
Saturated Fat
 
0.4
g
3
%
Sodium
 
61
mg
3
%
Carbohydrates
 
15
g
5
%
Fiber
 
4
g
17
%
Sugar
 
3.9
g
4
%
Protein
 
5.9
g
12
%
Vitamin A
 
400
IU
8
%
Vitamin C
 
8.3
mg
10
%
Calcium
 
30
mg
3
%
Iron
 
1.4
mg
8
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Tag @PlantBasedCooking on Intagram!
Pin
Share
Yum
Tweet

Reader Interactions

Comments

  1. Michelle

    December 26, 2019 at 5:25 pm

    This was a huge hit! I made it for Christmas dinner and everyone loved it including non vegans. I’m definitely making this through out the year for potlucks and parties. It has tons of flavor.

    Reply
    • Diane Smith

      December 26, 2019 at 7:04 pm

      Yay, that’s super to hear!! And, that everyone enjoyed it means a lot. Thanks for letting me know. ❤️

      Reply
  2. Rose Martine

    February 12, 2020 at 1:50 am

    Sounds wonderful!! I’ll have to try this on weight watchers :). I love spaghetti squash so I usually poke a hole in it and cook it in the microwave about ten minutes. That gets it half way done. Then I finish by roasting it cut side down in the oven because it has better flavor!!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Get Social

Plant Based Cooking on Facebook   Plant Based Cooking on Instagram   Plant Based Cooking on Pinterest   Plant Based Cooking on Twitter   Plant Based Cooking on YouTube

Meet Diane

WELCOME TO PLANT-BASED COOKING

Hi! I'm Diane, and I'd love to help you live a plant-based lifestyle with steps, tools and actions for disease reversal, weight loss and renewed vitality. I hope to make your journey easier. Click here to read more.

Top 50 Vegan Blogs Of 2021

Sign Up Intro

Join my list and get your free checklist, “8 Plant-Based Meal Planning Mistakes and How to Avoid Them” plus a helpful bonus meal planning worksheet.

Leadpages signup button

 

Join me on Facebook

Plant-Based Cooking on Facebook Like Sign Up Plant-Based CoOoking on Facebook

Graduate Badge

Christmas

See More →

New Year’s Day

See More →

Game Day

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Valentine’s Day

See More →

St. Patrick’s Day

See More →

Easter

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

The Nutr Machine

Review: The Nutr Machine and How to Make Plant Milk

5 different types of oil

9 Plant-Based Store-Bought Foods with Hidden Oils

Smith Family Christmas 2021

COFFEE KLATCH November & December: Sharing My Personal Side

Having Fun Cooking

How to Have Fun Eating a Plant-Based Diet

Broccoli Waldorf Salad

Which is Healthier, Raw or Cooked Foods?

Plant-Based Christmas Recipe Roundup

Plant-Based Christmas Recipe Roundup

Cinco de Mayo

See More →

Mother’s Day

See More →

Memorial Day

See More →

Father’s Day

See More →

Fourth of July

See More →

Labor Day

See More →

Halloween

See More →

Thanksgiving

Hanukkah

See More →

Footer

Instagram

Pinterest

            Plant Based Cooking on YouTube

Disclosure and Privacy Policy

Recent Articles

20 Vegan Plant-Based Casserole Recipes

Plant-Based Vegan Casserole Recipes

Chickpea Bowl

12 Common Mistakes Plant-Based Beginners Make and How to Fix Them

Healthy Carbs

Reader Question: Will All These Carbs Make Me Gain Weight?

Contact: diane@plantbasedcooking.com

Copyright © 2021 Plant Based Cooking